These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

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Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

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Description

This is a wonderful pumpkin loaf with just the right amount of spice. And the maple glaze is amazing!

Ingredients

FOR THE BREAD:

¾ cupsGranulated Sugar

¼ cupsCorn Syrup

½ cupsCanola Or Vegetable Oil

2 Eggs

1 cupCanned Pumkin Puree

1-½ cupAll-purpose Flour

1 teaspoonBaking Powder

1 teaspoonBaking Soda

1 teaspoonGround Cinnamon

½ teaspoonsSalt

½ teaspoonsGround Cloves

½ teaspoonsGround Ginger

½ teaspoonsGround Nutmeg

FOR THE GLAZE:

2 TablespoonsButter Or Margarine, Softened

¼ cupsMaple Syrup

1 cupConfectioners Sugar

Preparation

For the bread:

Preheat oven to 325 F.

Beat granulated sugar, corn syrup, oil and eggs in a large bowl. Add pumpkin puree and beat to combine.

In a smaller bowl, combine all of the dry ingredients (flour through nutmeg). Stir to combine.

Add dry ingredients into the pumpkin mixture and combine well. Don’t over mix.

Pour into a greased standard size (9×5 or similar) loaf tin and bake in a preheated 325 F oven for 60 minutes. Check for done-ness by inserting a wooden skewer into the middle of the loaf. If it comes out “clean” it is done. If it comes out with a bit of batter on it, continue to bake for 5 minute intervals until the skewer comes out clean. Remove pan from oven and set it on a rack.

Let bread cool in the pan for 10 minutes. Remove from loaf pan. Let it cool on a cooling rack.

For the glaze:

In a small saucepan, melt butter and maple syrup over medium heat. Remove from heat and whisk in the confectioners’ sugar. Drizzle over the pumpkin loaf.

You may want to let the glaze harden before serving. But you are more than welcome to slice the loaf with warm drizzly glaze running down each slice.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.